Balsamic Glazed Grilled Chicken


  • 1-1/2 Cup Balsamic Vinegar
  • 4 – 5 leaves Fresh Basil
  • 1 clove Garlic, smashed
  • 1 Tbsp Brown Sugar
  • 1/4 Tsp. Crushed Red Pepper Flakes (optional)
  • Chicken for grilling
  • Brush for glazing chicken
  • 1 cup heavy whipping cream
  • 3/4 cup white wine
  • 2 tablespoons all-purpose flour
  • 1-2 tablespoons BKW Cajun Seasoning
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • Chopped bacon
  • Carmelized onions
  • Sauted crawfish


  1. Combine balsamic vinegar, basil, garlic, crushed red pepper flakes and brown sugar into small sauce pot over medium high heat. Don’t chop the basil and leave garlic as whole as possible. Reduce, stirring occasionally until glaze coats a spoon, thickly. Remove garlic and basil.
  2. Remove from heat and transfer to a different container. When the glaze cools it may solidify. Liquify by adding a few drops of water then placing the jar in a pot with water half way up the side of the jar. Put over high heat and bring to boil until sauce loosens.
  3. This glaze works on any type of chicken — breasts, bone-in, thighs, whole chickens, whatever. Season the bird with salt and pepper. Over the grill, sear the chicken on all sides before applying glaze.
  4. Paint on the glaze lightly. Unlike traditional barbecue sauce, this glaze packs a lot of flavor and does not require much. One to two coats should do it. The glaze will further caramelize on the chicken, creating a sticky, sweet coating. Cook chicken to 185 degrees.
  5. In a medium saucepan over medium high heat, combine the cream, wine, flour, salt and parsley. Stir all together bring to a boil.
  6. Reduce heat to low and simmer until thickened.  Add camelized onions, crawfish, and bacon.